Caracterização físico-química da grama de trigo (Triticum Aestivum L.)

Abstract

Wheat (Triticum Aestivum L.) is one of the main food crops, which has great relevance in the human diet for its quality and quantity of proteins and for its great use in the production of a variety of derivative products. Wheatgrass (Triticum Aestivum L.) is a plant of the Poeaceae family obtained from the sixth day of germination and has drawn attention as a new functional food. Its juice became known as a superfood that brings many benefits to human health, such as improving digestion, stimulating circulation, and reducing cardiovascular disease. This plant is a source of vitamins A, B, C, E and K, has high concentrations of chlorophyll, active enzymes, calcium, potassium, iron, magnesium, sodium, sulfur and 17 forms of amino acids. The present work aimed to investigate the chemical composition, main phytochemical constituents and content of bioactive compounds in wheatgrass. A moisture content of 90.0%, 34.2% of proteins, 0.16% of lipids and 0.64% of ash was found. The determination of bioactive compounds resulted in a content of 2,334 mg GAE/100 g of sample for phenolic compounds, 1,391.7 mg of rutin/100 g for total flavonoids, 1,224 mg/g of total carotenoids and levels of 10.92, 8 .91 and 2.73 mg/g of total chlorophyll, chlorophyll a and chlorophyll b, respectively. Wheatgrass proved to be a vegetable with high nutritional value and potential antioxidant activity.